Recipe

Steamed Egg With Salted Pollack Roe Gyeran Jjim Recipe

Add Step-by-Step Photos	Littlesponger / All my dishes 10 months ago Pollack roes are very popular in Korea and Japan. When you just get the salted pollack roes, they're usually frozen. Keep in in the refrigerator for a while to defrost it. It give fluffy texture & spicy when you add it to egg dish. Prep:5m Cook:15m Servings:4	Littlespong
	steamed eggs with salted pollack row

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Ingredients

2 large eggs

1 roe of salted pollack roe (Myeongran Jeot )

2 green onions, chopped

1 tsp sesame seed

1/2 Tbsp Mirin ( Sweet Rice Wine)

4-6oz. combination of water & milk; depend on texture-more water, more softer

*IF YOU ARE NOT SURE HOW MUCH WATER OR MILK SHOULD BE ADDED IN, YOU MAY USE A MEASURING CUP. ADD SAME AMOUNT OF WATER OR MILK SAME AS THE AMOUNT OF EGGS.

Directions

In a heat resistant glass, add 1 roe of salted pollack, cut into 3 or 4 pieces.

Mix eggs, water, Mirin, then stir well.

Pour unto the roe and add green onions, sesame seed.

Cover and steam 20 minutes or until no liquid coming out from inside.

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Alterations

littlesponger 10 months ago said:
Quick & easy way; use micro-oven instead of steamer. If you can control the power of the micro oven, set to medium power and cook 5 to 7 minutes with cover on.

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